Lately, I’ve been spending a lot of time watching sheep. I know that sounds strange, so let me explain…

I’ve always been a city girl at heart. I love the people, the buildings, the culture, the vibe; going to bars, cafes, and restaurants; and attending the opera, the orchestra, and the ballet. Recently,

however, my husband and I have discovered a wonderful new pastime: walking the public footpaths of the English countryside. As an American accustomed to fences, private property, and “no trespassing” signs, I was completely taken aback by the concept of the public footpath—in essence, it’s a right-of-way that lets you stroll through the fields, pastures, and meadows that belong to someone else (how amazing is that?).

The paths are so numerous (and extensive) that books and websites feature scores of walking routes on them, in virtually every part of the country. I imagine one could traverse most of England via footpaths, bridleways, and country lanes. Anyway, back to the sheep…

These footpaths often take you through the very pastures where sheep or cows are grazing. Until a few weeks ago, I’d never been on the same side of the fence as a farm animal, so it’s been quite a novelty to “hang out” with them. In fact, until a few weeks ago, I’d never had the opportunity to ramble through farmland, skip through meadows, or lounge in wide, grassy fields enjoying picturesque views over rivers and valleys. I’m still a city girl, but one who’s falling in love with the peace, quiet, and idyllic atmosphere of the country…

This past weekend, my husband and I drove out to Cornwall in Southwest Britain. We hiked along dramatic seaside cliffs, picnicked in gorgeous spots overlooking the Atlantic, discovered secluded beaches, explored ancient ruins, encountered wild ponies, and yes, spent a good amount of time watching sheep.

So peanuts are a no-no on the paleo plan. I choose not to eat peanut butter anymore, but love almond butter and cashew butter. So, the easiest thing to do is simply replace the peanut butter with any nut butter that you would like. You can even add in sunflower butter, provided it doesn’t have any added sugars.

BUYING THE RIGHT CANDY MOLD FOR THE PEANUT BUTTER CUPS

Okay, so I’m not a big fan of putting affiliate links in on my posts… mostly hair care products because I don’t like to go and find the link, but I think that this one is important to share. Yes, I will get a small percentage of the sale if you buy through this link, but it doesn’t affect your purchase at all! So if you’re interested in buying this Reeses Cup Mold for this homemade peanut butter incorporation of company in hong kongcups recipe, please check it out!

Here’s what I love about this candy mold: it’s really heavy duty. I’ve used candy molds in the past that are made out of this flimsy plastic. This one is poly carbonate and thick! It’s also reinforced throughout the mold to prevent any warping and I don’t worry about it when I whack it against the counter to release the chocolates. Additionally, it takes almost no time at all to clean. I love this candy mold.

Preheat oven to 300 degrees. Butter a 5-by-9-inch loaf pan. Place 8 tablespoons butter, 1/4 cup brown sugar, and the granulated sugar in an electric mixer. Beat until light and creamy, about 4 minutes. Add flour, pecans, salt, and 1/2 teaspoon vanilla; beat for 5 minutes. Transfer dough to prepared pan, and spread evenly. Score dough into four bars, and prick the surface decoratively with a fork.Bake until shortbread looks dry, about 1 hour. Transfer pan to a wire rack to cool. Increase oven temperature to 375 degrees.Meanwhile, place remaining 2 tablespoons butter, 1/2 cup brown sugar, and 3 tablespoons water in a 9-by-13-inch glass baking dish. Place in oven until sugar is dissolved, about 6 minutes. Remove from oven; whisk in remaining 1/2 teaspoon vanilla and liqueur. Place peaches in dish, cut side down; bake until tender, about 15 minutes. Cool in pan on a wire rack. Slip off peach skins. Turn shortbread out of pan, cut along the scored lines, and serve with the peaches.